Recipes Uncategorized

Recipe: An old family favourite, the classic Coffee Cake…

coffee_cake

For the sponge you will need;

  • 350g self-raising flour
  • 2tsp baking powder
  • 350g soft butter
  • 100g caster sugar
  • 250g light brown soft sugar
  • 3tbsp milk
  • 6 eggs
  • pinch salt
  • 6tsp espresso powder dissolved in 1tbsp boiling water

For the frosting, you will need;

  • 200g soft butter
  • 400g icing sugar
  • 4tbsp milk
  • 6tsp instant espresso powder dissolved in 1tbsp boiling water.

This coffee cake is a classic; it’s made up of a deliciously moist, bold flavoured sponge, a smooth espresso frosting and layers of chopped walnuts- perfect to feed a crowd at a morning meeting or as a casual birthday cake.

Method for the cake:

  1. This coffee cake is a classic; it’s made up of a deliciously moist, bold flavoured sponge, a smooth espresso frosting and layers of chopped walnuts- perfect to feed a crowd at a morning meeting or as a casual birthday cake.
  2. Place your flour, baking powder, butter, sugars, milk, eggs and salt in a large mixing bowl and beat together with a wooden spoon or electric whisk until smooth and fluffy.
  3. Once well mixed, fold in the coffee and water.
  4. Divide evenly between the cake tins and bake for 35-40 minutes.
  5. Once a skewer comes out of the sponges clean, they are cooked. At this point, sit in the tins for 5 minutes then remove and place on a rack to cool completely.

Onto the frosting:

  1. Simply whisk all the ingredients together until a thick butter cream is formed. Add a drop more milk if you prefer a creamier consistency.

To assemble, you will need your sponges, the butter cream and 80g chopped walnuts:

  1. Take your two cooled sponges at slice them in half horizontally- this should leave you with four even layers altogether (if you don’t feel like cutting them, just leave the cake as a classic sandwich variety with two larger layers).
  2. Take a big dollop of your butter cream and spread over one of the layers. Sprinkle with a generous helping of chopped walnuts. Repeat this with the remaining sponges until you reach the top- with this layer sift over some cocoa powder for a rustic finishing touch.

Enjoy!

By Tassy Goodall.

For more of Tassy’s delicious bakes visit  www.facebook.com/tassybakes or www.tassybakes.com for baking ideas, recipes and information on purchasing celebration cakes over the summer months.